The risotto is characterized by having a very creamy texture on the outside but a little more al dente on the inside, a combination that is simply spectacular.
This time, chef Karlos gave this recipe a twist by incorporating an ingredient into the classic preparation that will make it even creamier: pumpkin.
We tell you the step by step of a simple and easy to prepare dish, delicious and very complete
Ingredients (6 people): 300 g of rice, 1 kilo of pumpkin (without skin or seeds), 100 g of cheese, 800 ml of vegetable broth, 1 onion, 25 g of butter, olive oil, salt and parsley .
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1.Heat the vegetable broth in a large saucepan. Chop 800 g of pumpkin and add it to the broth. Season and cook for 6-8 minutes. Blend it with an electric mixer until you get a light pumpkin cream.
2.Peel and dice the onion, and sauté over low heat in a large saucepan with 3 tablespoons of oil for 6-8 minutes. Cut the rest of the pumpkin (200g) into small cubes and add them to the pot. Also add the rice, and fry it a little. Season, pour part of the pumpkin cream and cook it without stopping stirring. When the rice has absorbed all the pumpkin cream, pour in a little more and repeat the process until the rice is cooked (approximately 18-20 minutes).
3.Add the chopped butter and stir until it is integrated into the risotto. Grate some cheese on top and mix again. Grate the rest of the cheese and reserve it.
4.Serve, sprinkle the plates with a little more cheese and garnish with a few parsley leaves.
The time of the risotto will vary depending on the type of rice you use. The only way to know if it’s ready will be to try it.